Classic Slow Cooker Chicken Tacos for a Crowd
This recipe features tender, seasoned chicken slow-cooked to perfection, ideal for feeding a large group. Serve with an array of fresh toppings for a customizable and delicious taco night.
Equipment
- Slow cooker
- Small bowl
- Forks
Ingredients
Chicken Tacos
- 3 lbs boneless, skinless chicken breasts or thighs
- 1 cup chicken broth or water
- 1/4 cup lime juice
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper or red pepper flakes Optional
For Serving
- 24 corn or flour tortillas
- 2 cups shredded lettuce or cabbage
- 1 cup diced tomatoes or pico de gallo
- 1 cup shredded Cheddar or Monterey Jack cheese
- 1/2 cup sour cream or plain Greek yogurt
- 1/2 cup salsa mild, medium, or hot
- 1 avocado, sliced, or guacamole
- 1/4 cup fresh cilantro, chopped
- 2 limes, cut into wedges
Instructions
Instructions
- Pat dry the chicken breasts or thighs.
- Combine chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, black pepper, and optional cayenne pepper in a small bowl.
- Rub the seasoning mix generously over the chicken.
- Place chicken in the slow cooker, then add chicken broth and lime juice.
- Cook on low for 6-8 hours or high for 3-4 hours until the chicken is easily shreddable.
- Remove and shred the cooked chicken using two forks.
- Return shredded chicken to the slow cooker, stirring it into the liquid, and set to "warm" until serving.
- While chicken cooks, prepare and arrange all taco toppings buffet-style, including tortillas, lettuce, tomatoes, cheese, sour cream, salsa, avocado, cilantro, and lime.
- Serve by inviting guests to build their own tacos with the warm chicken and desired toppings.
Notes
Keep chicken warm in the slow cooker until serving. Prepare all toppings buffet-style for easy assembly.